When a cake is this good, it’s hard to believe that it is not made from scratch. But this Coconut Cream Poke Cake recipe starts with a white cake mix! That is a lot less hassle than making the cake part from scratch.
This recipe uses cream of coconut and sweetened condensed milk poured over the top while it’s hot. That’s where the magic happens. All that coconut goodness soaks right into that white cake, transforming it to taste like coconut dreaminess!
What goes into a coconut cake?
A white cake mix
3 eggs and vegetable oil as directed on the cake mix box
1 16 ounce container of frozen whipped topping, thawed
1 14 ounce can of cream of coconut
1 15 ounce can of sweetened condensed milk
1 8 ounce package of sweetened shredded coconut
1/2 cup of pecans, if desired
The trick is to poke holes in the cake while the cake is still hot so that the liquid from the cream of coconut mixed with the sweetened condensed milk really soaks in good. You can use a fork, but I went to town and used the end of my wooden spoon to make bigger holes for that coconut yumminess.
I know some people do not like the texture of coconut, so you could always leave the shredded coconut off the top of the cake and just add pecans, or leave it with just the whipped topping! You really can’t go wrong because the cake is so over-the-top good!
Instructions to make a coconut poke cake:
Prepare a white (or yellow) cake mix according to the directions on the box.
Take it out of the oven and while it is still hot, poke holes all over using a fork or the end of a spoon like I did.
Mix a can of sweetened condensed milk and a can of cream of coconut together and pour over the top of the cake that is still hot.
Let it cool completely.
Top with the container of thawed dessert topping.
Sprinkle with shredded coconut and pecans, if desired.
Put in the refrigerator for 2 hours. (or if you’re impatient like me, just dig in)
That’s it! It really is so easy to make this and it is the perfect cake to take to a potluck or family dinner.
